Take out the bone and cut the flesh into slices. Season them
with cayenne and salt.
Melt two ounces of butter that has been rolled in flour, in a
half pint of water, and mix with it two large glasses of port
wine, two table-spoonfuls of catchup, and two anchovies.
This allowance is for a small quantity of salmon. For a large
dish you must proportion the ingredients accordingly.
Let the anchovies remain in the liquid till they are dissolved.
Then strain it and pour it over the slices of salmon.
Tie a sheet of buttered paper over the dish, and put it into the
oven.
You may bake trout or carp in the same manner.
Tags for this recipe :Tags: Fish Recipes
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